Total Time
24hrs 15mins
Prep 15 mins
Cook 24 hrs

Vera has attributed this recipe to "Aunt Ola". I have eaten Vera's, but haven't made it myself. Vera recommended refrigerating the salad overnight for the flavors to blend, cook time includes refrigeration prior to serving.

Ingredients Nutrition

Directions

  1. Combine drained beans in a non-reactive bowl.
  2. Add green pepper, green onion, and celery.
  3. For the dressing, stream oil into vinegar and whisk to combine.
  4. Add sugar, salt, and pepper.
  5. Pour dressing over veggies and stir to blend.
  6. Refrigerate over night before serving.
Most Helpful

This was wonderful! I found the mix of flavors to be a perfect balance of sweet and sour. In fact, with the flavors the vegetables imparted to the salad, it reminded me of the best sweet & sour stir-fry I have had. This will definitely be a favorite for summer weather and barbecues! Thank you.

Sue Lau May 01, 2008

Delicious! I halved the recipe and didn't use kidney beans. Thanks, I will make this again!

Sharon123 November 29, 2007

This is a NICE SIMPLE SWEET three bean recipe. I really liked the mix of colors. I used Enova oil, white vinegar and Splenda. I did refrigerate it overnight. I think I would enjoy this more, less sweet and with more spices or herbs.

Engrossed September 10, 2007